Aug 23, 2019  
2018-2019 Chesapeake College Catalog 
    
2018-2019 Chesapeake College Catalog [ARCHIVED CATALOG]

[Add to Portfolio]

FSM 102 - Culinary Fundamentals

3 credits
This course provides the foundation, fundamental concepts and techniques used in the culinary profession. Students will be given an overview of basic cooking techniques, knife skills, product identification, fabrication, vocabulary and terminology. Other topics include; recipe costing and quantity adjustments, professionalism, and sanitation standards. [FALL/SPRING] Three hours lecture per week.
Prereq/Corequisite:
Take  ENG 094+  and MAT 023  as pre or corequisites, or appropriate placement scores.
Note: All developmental courses must be completed with a grade of “C” or better in order to progress to the next developmental level or into college-level courses.



[Add to Portfolio]